Fudge is one of those treats that I usually reserve for the holidays. I’m not sure why, because it really is incredibly easy to make and SO delicious. Served alongside traditional holiday cookies, fudge is a welcome treat in my family. Wrapped in a box (check craft stores for a great assortment this time of year) with a festive bow, fudge makes a great hostess or teacher gift. The recipe below is one I’ve had for years in my recipe box. Honestly, I have no recollection where it came from but its likely that this recipe came from my mother’s collection some time ago. There is no need for a candy thermometer, and the addition of marshmallows ensures a great smooth texture while still creating a fudge that tastes “real”. Enjoy!
1 1/2 cups sugar
2/3 cups heavy cream
2 Tablespoons butter
1/2 tsp salt
2 cups mini marshmallows
1 1/2 cups semi-sweet chocolate chips
1/2 tsp vanilla*
1) Combine sugar, cream, butter and salt in medium saucepan:
2) Bring to a boil over medium heat, stirring constantly. When mixture comes to a boil, continue stirring and keep at a boil for 4 minutes.
3) Remove from heat and stir in chocolate chips, marshmallows and vanilla. (I’d make sure that these are measured ahead of time so its quick and easy to pour them in when the time comes.)
4) Stir until chocolate and marshmallows are melted…
… and the mixture is smooth and glossy.
5) Spread into a 8×8 pan** lined with waxed paper and cool in the fridge for at least 30 minutes to one hour.
6) Lift fudge from pan and cut into 1″ squares. Fudge may be stored at cool (winter in the northeast) room temperature, or in the refrigerator in warmer climates for up to 2 weeks.
1. You may also substitute other extracts such as peppermint, or use a flavored liquor such as Grand Marinier.
2. You may also fold in nuts before spreading, or top with crushed peppermint candy or crushed pretzels, etc after spreading the fudge in the pan.